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Canteens & Bars FAQs

 

Food Safety Preventive Controls

Controls are regularly carried out by a specialised external company, IISG srl: monthly inspections are taking place without prior notice, to take and analyze samples from all kitchens and refrigerators.

It is strictly forbidden to reuse food supplied the day before, that's why leftover food is binned.

All canteen operators involved in the preparation and distribution of food are obliged by law to follow a systematic and preventive approach in order to keep food safe and protect users' health. This procedure is called HACCP, which means Hazard Analysis and Critical Control Points, and is used in the food industry to identify potential food safety risks and to establish actions to be taken in order to reduce or eliminate such risks.

 

 

Ethics and the environment

Most products contain fairtrade primary ingredients, and some are produced on confiscated lands previously owned by Mafia bosses. For further information see Altromercato and Libera websites.

Dispensers offering free beverages allow a reduction of 97% in waste arising from the use of disposable containers, and of 93% of their logistic and environmental impact. Further details on dispensers environment-friendly usage can be found here.
 

 

 

Management and Staff

The company that manages canteen and bar services is obliged to recruit its employees under the Collective Labour Agreement, which regulates rights and duties of workers.

Every operator working in canteens and bars regularly attends food safety training courses on safe procedures, such as preparation and cooking, checking the quality of supplied ingredients, food storage, handling products when serving customers, cleaning and sanitizing, transport and delivery of dishes to smaller canteens.

The current contractor for catering services is Villa Viviani, selected on the basis of an open tender published in 2008 for the innovations presented in their technical proposal: introduction of detailed specifications on primary foodstuffs, compliance with global fair trade standards, and procedures for the reduction of environmental impact.

 

 

Ingredients and Beverages

Products for the most part come directly from food producers ("filiera corta", i.e. direct sale), so as to have a better guarantee on their origin and identity. Primary ingredients are all first choice products. Random quality checks without prior notice are carried out monthly by the external company responsible for safety preventive procedures. For further information you can consult the complete list of suppliers.

The portions of food served in all EUI canteens are calculated on the basis of dietetic tables provided by the company based on current relevant regulations. These tables reflects the indications of the LARN (Reference Level of Nutrients and Energy)

The contractor is contractually obliged to respect for each dish served the portion size described in the dietary tables provided by the current relevant regulations. The Institute, with the collaboration of an external company and without notifying the canteen staff, periodically verifies that the portions served to users comply with the requirements documented in the tender, while taking into account variations due to peeling, defrosting and cooking.

 

 

Menu Composition

When eating at canteens it is possible to combine different dishes by paying the price "à la carte".

No, it's not possible.

 

Page last updated on 30 August 2019